Heat your grill to high. No grill? Heat your oven to its highest setting or get the barbecue going. If using your oven, place a grill pan or a non-stick baking tray on the top shelf to heat up. Soak 8-10 wooden skewers in some cold water (if using).

Pop them all into a food processor or blender. Slice the chilli, flicking out the seeds and white bits for less heat. Add to the processor with 1 egg white (save the yolk for the Asparagus Benedict).

4.

Blitz the beetroot mix till it starts to come together. Tip into a bowl. Fold half the flour through. Add the rest of the flour if needed. You’ll need to add enough to help bring the mix together so you can scoop it into golf ball-sized rounds.

5.

Scoop the mix into the balls and shape around the soaked skewers, adding more mix if needed. Place on a plate and pop into the freezer to firm up for 10 mins.

6.

Once the koftas are ready, set them on your baking tray. Cook till a nice crust has formed on each side, about 7-10 mins on each side.